In a large pot over low heat, add 4 tablespoons of unsalted butter and allow it to melt completely.

Once the butter is melted, add 4 cloves of minced garlic and 1 teaspoon of Italian seasoning, stirring constantly for about 30 seconds.

Sprinkle in ¼ cup of all-purpose flour and stir vigorously for about 1 minute to develop a roux.

Gradually pour in 4 cups of chicken stock while stirring continuously. Then add in 1 cup of heavy cream and bring to a simmer.

Reduce the heat to low and maintain a gentle simmer.

Stir in ¾ cup of ditalini pasta and cook for about 5-8 minutes until tender but still al dente.

Remove from heat and stir in 1 cup of Parmesan cheese and a splash of white wine vinegar.

Ladle into bowls and garnish with freshly chopped parsley and more Parmesan if desired.